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Ingredients Jump to Instructions ↓

  1. Gado Gado 1/2 medium lettuce

  2. 2 large cooked potatoes, sliced

  3. 1/4 inch thick

  4. 1 1/2 cups cooked green beans, sliced

  5. 1 1/2 cups shredded cabbage, blanched

  6. 1 1/2 cups fresh bean sprouts, blanched

  7. 3 tomatoes, sliced

  8. 4 hard boiled eggs, sliced

  9. 1 medium onion, cut into rings

  10. 2 green onions (scallions), chopped

  11. 1 fresh green chilie seeded and shredded

  12. fresh coriander

  13. fresh basil

  14. fresh mint

  15. fresh Italian parsley

  16. 2 teaspoons vegetable oil

  17. 1 egg, beaten

  18. 1/4 teaspoon salt

  19. pineapple chunks

  20. Shrimp crisps

  21. 3 tsp thick soy sauce

  22. 1 teaspoon lemon juice

  23. 4 tablespoons crunchy peanut butter

  24. chili sauce to taste (or chili powder)

  25. 1/2 teaspoon salt

  26. 2 teaspoons sugar

  27. 3/4 cup (6 fl oz) coconut milk

  28. 2-3 tablespoons vegetable oil

  29. Line a salad bowl with the lettuce leaves and arrange the potato,

  30. beans, cabbage and bean sprouts on top. Surround with alternate

  31. slices of tomato and hard boiled egg and arrange onion rings,

  32. chopped green onion if used and shredded chilli on top. Add the

  33. fresh herbs.

  34. Heat an omelette pan and add vegetable oil, then spread over and wipe out. Beat the egg with the salt and pour into pan, spreading

  35. thinly across the bottom. Cook until firm then remove and leave to

  36. cool. Cut into thin shreds and pile in the centre of the salad.

  37. Decorate with pineapple chunks and shrimp crisps.

  38. Mix the sauce ingredients in a small saucepan and bring to the

  39. boil. Leave to cool. Serve separately to pour over the salad at

  40. the table.

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